stir-fried cured cuttlefish and fish maw with sambal

The thought of this dish will bring out extreme reactions – you will either start drooling, or you will be gasping in horror. If your reaction is the latter, read no further. 🙂

I have no idea about the origins of this dish. We grew up eating cured cuttlefish and fish maw, and since they are two of my family’s favourite things to eat, it is only natural to pair them with sambal, our other favourite thing!

For the prep, I sliced the onion thinly and cut the cuttlefish and fish maw into bite-size pieces.

Then I heated some oil in a wok, and sauteed the onions and once they had softened, I added the garlic and sambal chilli. I made my own sambal, but you can always use store-bought ones.

Once the sambal was fragrant, I added the cuttlefish and fish maw.

I continued frying for about 3-4 minutes, added some salt and white pepper and it was ready to be served!